Slice the stem from the Brussels sprouts, separate the outer leaves, and slice the center of Brussels sprouts in half.

Add olive oil to a medium sized pan over medium to high heat. Allow the oil to heat for about a minute before adding the Brussels sprouts. Cook the Brussels sprouts until they become lightly brown and seared. Season them with lemon pepper and salt.

Once the Brussels sprouts are ready, toss them with the spinach leaves until the leaves start to soften and wilt.

Add the persimmon, apple, pear, and pomegranate. Toss the salad until all the ingredients are evenly incorporated.